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🍲 Creamy Zucchini Soup with Fresh Tomato Bruschetta

230 kcal · 30 min · 4 servings

Creamy Zucchini Soup with Fresh Tomato Bruschetta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius (conventional heat).
  2. 2. Cut the onions in half and peel off the outer skin.
  3. 3. Dice the onions into rough chunks.
  4. 4. Thoroughly wash the zucchini under running water.
  5. 5. Cut off the hard ends from both sides of the zucchini.
  6. 6. Slice the zucchini into thin rounds.
  7. 7. Heat two tablespoons of oil in a large pot over high heat.
  8. 8. Add the diced onions and zucchini slices to the pot.
  9. 9. Sauté the vegetables for about four minutes.
  10. 10. Deglaze the vegetables with the broth.
  11. 11. Let the soup simmer for approximately 15 minutes.
  12. 12. Wash the thyme under cold water.
  13. 13. Gently shake the herbs to remove excess water.
  14. 14. Take half of the fresh thyme and add it to the soup.
  15. 15. Strip the leaves from the stems of the remaining thyme.
  16. 16. Finely chop the thyme leaves.
  17. 17. Halve the shallots and peel off the skin.
  18. 18. Finely chop the shallots.
  19. 19. Wash the tomatoes thoroughly.
  20. 20. Remove the hard stem core from the top of the tomatoes.
  21. 21. Dice the tomatoes into small pieces.
  22. 22. Take a large bowl.
  23. 23. Add the diced tomatoes to the bowl.
  24. 24. Add the chopped shallots to the tomato mixture.
  25. 25. Add the finely chopped thyme leaves.
  26. 26. Add one tablespoon of pumpkin seed oil to the bowl.
  27. 27. Mix all the bruschetta ingredients together well.
  28. 28. Season the mixture with salt to taste.
  29. 29. Season the mixture with pepper to taste.
  30. 30. Add a little sugar to balance the acidity.
  31. 31. Slice the baguette into even slices.
  32. 32. Place the bread slices on a baking sheet.
  33. 33. Toast the bread in the oven for about five minutes.
  34. 34. Remove the baguette from the oven.
  35. 35. Spread the tomato mixture evenly over the bread slices.
  36. 36. Remove the thyme sprigs from the soup.
  37. 37. Puree the soup finely in the pot using a hand blender.
  38. 38. Season the pureed soup with salt.
  39. 39. Season the pureed soup with pepper.
  40. 40. Take deep plates or bowls for serving.
  41. 41. Pour the hot zucchini soup into the plates.
  42. 42. Drizzle a little pumpkin seed oil over the soup if desired.
  43. 43. Serve the soup together with the bruschetta.
  44. 44. Enjoy your meal!

Nutrition per serving